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Roast Chicken with Balsamic Bell Peppers
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Brief Description
This Italian dish can be served over mashed potatoes or rice and adds colorful flair to the table in just 40 minutes.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serve the chicken and peppers over mashed potatoes or rice for a filling meal.
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Posted By: cookingmama
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 5/8 teaspoons - salt divided
- 3/4 teaspoons - fennel seeds crushed
- 1/2 teaspoons - freshly ground black pepper divided
- 1/4 teaspoons - garlic powder
- 1/4 teaspoons - dried oregano
- 4 - 6 oz. skinless boneless chicken breasts
- 2 tablespoons - olive oil divided
- - cooking spray
- 2 cups - red bell pepper thinly sliced
- 1 cups - yellow bell pepper thinly sliced
- 1/2 cups - shallots (about 1 large) thinly sliced
- 1 1/2 teaspoons - chopped fresh rosemary
- 1 cups - fat-free, less-sodium chicken broth
- 1 tablespoons - balsamic vinegar
Directions:
1. Preheat oven to 450° F.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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